Characterization of a new type of mead fermented with Cannabis sativa L. (hemp)

The Role of Hemp (Cannabis sativa L.) as a Functional Food in Vegetarian Nutrition

Recently, there has been a renewed interest in Cannabis sativa and its uses. The recreational use of inflorescences as a source of THC has led to the legal restriction of C. sativa cultivation to limit the detrimental effects of psychotropic substance abuse on health. However, this has also limited the cultivation of textile/industrial varieties with a low content of THC used for textile and nutritional purposes. While previously the bans had significantly penalized the cultivation of C. sativa, today many countries discriminate between recreational use (marijuana) and industrial and food use (hemp). The stalks of industrial hemp (low in psychotropic substances) have been used extensively for textile purposes while the seeds are nutritionally versatile. From hemp seeds, it is possible to obtain flours applicable in the bakery sector, oils rich in essential fatty acids, proteins with a high biological value and derivatives for fortification, supplementation and nutraceutical purposes. Hemp seed properties seem relevant for vegetarian diets, due to their high nutritional value and underestimated employment in the food sector. Hemp seed and their derivatives are a valuable source of protein, essential fatty acids and minerals that could provide additional benefit to vegetarian nutrition. This document aims to explore the information available in the literature about hemp seeds from a nutritional point of view, highlighting possible beneficial effects for humans with particular attention to vegetarian nutrition as a supplemental option for a well-planned diet.

Antioxidant activity and blood alcohol concentration lowering effect of fermented Hovenia dulcis fruit vinegar

In this study, Hovenia dulcis fruit fermented vinegar (HFV) was produced by the two-step fermentation of the H. dulcis fruit. The bioactivities before and after fermentation were compared. During the two-stage fermentation, the highest total acidity (4.99%) in the H. dulcis fruit extract juice was determined to be 16°Bx. During fermentation, the acetic acid content increased from 54.45 to 5404.30 mg%, and the fructose level in the HFV decreased from 130.68 to 54.91 mg%. The levels of DPPH and ABTS·+ free radicals scavenging activities, reducing power, hydrogen peroxide scavenging and β-carotene bleaching activities were found to be increased in HFV as compared to before fermentation. Furthermore, the serum alcohol and acetaldehyde levels were reduced significantly in HFV compared to before fermentation. This study shows that HFV enhances the antioxidant and alcohol degradation activities and can potentially be used as a functional drink to prevent hangovers.

Uncovering the secrets of industrial hemp in food and nutrition: The trends, challenges, and new-age perspectives

Hemp is a valuable crop with a wide range of use, from applications in foods and textiles to pharmaceuticals. Over recent years, the use of hemp as food and food ingredients has drastically increased. The growth is driven by numerous health benefits hemp possesses and its wide range of applications in the food industry. This review provides the scientific literature concerning the benefits of industrial hemp in the food industry. The relevant historical context of use, recent applications in the food industry, health benefits, various development challenges, and the global market outlook for hemp-based food products have been analyzed. Evidence suggests that today hemp is widely consumed as food or an ingredient in the food. Hemp-based foods are marketed as having various health benefits, although their reception by target consumers and success varies. Besides, scientific research on hemp-derived foods has dramatically increased over recent years. Numerous in vitro and in vivo studies have investigated the health benefits of hemp-based foods. Therefore, there is a promising growth trend in producing novel foods from industrial hemp. Nevertheless, due to health concerns related to THC, there is a general need for regulatory compliance when integrating hemp into foods to ensure product safety before use.

Boosting the Cannabidiol Production in Engineered Saccharomyces cerevisiae by Harnessing the Vacuolar Transporter BPT1

Cannabidiol (CBD), the main nonpsychoactive cannabinoid in Cannabis sativa, has diverse applications in the pharmacological, food, and cosmetic industries. The long plantation period and the complex chemical structure of cannabidiol pose a great challenge on CBD supply. Here, we achieved de novo biosynthesis of cannabidiol in Saccharomyces cerevisiae. The CBD production was further enhanced by 2.53-fold through pushing the supply of precursors and fusion protein construction. Bile pigment transporter 1 (BPT1) was the most effective transporter for transferring cannabigerolic acid (CBGA) from the cytoplasm to the vacuole, which removed the physical barrier separating CBGA and its catalytic enzyme. The lowest binding energy of the CBGA-BPT1 complex confirmed a strong interaction between BPT1 and CBGA. A CBD yield of 6.92 mg/L was achieved, which was 100-fold higher than the yield generated by the starting strain. This study provides insights into high-level CBD-producing strain construction and lays the foundation for CBD supply.

Cannabinoids-Characteristics and Potential for Use in Food Production

Scientific demonstrations of the beneficial effects of non-psychoactive cannabinoids on the human body have increased the interest in foods containing hemp components. This review systematizes the latest discoveries relating to the characteristics of cannabinoids from Cannabis sativa L. var. sativa, it also presents a characterization of the mentioned plant. In this review, we present data on the opportunities and limitations of cannabinoids in food production. This article systematizes the data on the legal aspects, mainly the limits of Δ9-THC in food, the most popular analytical techniques (LC-MS and GC-MS) applied to assay cannabinoids in finished products, and the available data on the stability of cannabinoids during heating, storage, and access to light and oxygen. This may constitute a major challenge to their common use in food processing, as well as the potential formation of undesirable degradation products. Hemp-containing foods have great potential to become commercially popular among functional foods, provided that our understanding of cannabinoid stability in different food matrices and cannabinoid interactions with particular food ingredients are expanded. There remains a need for more data on the effects of technological processes and storage on cannabinoid degradation.

Traces of Honeybees, Api-Tourism and Beekeeping: From Past to Present

Throughout history, honey has been used for many different purposes and due to its medicinal properties, has been one of the products marketed by traders. The figure of the bee first appeared in drawings on rock with the history of humanity, then on statues, as a logo, on money or stamps, and also in movies. Beekeeping museums, which present the historical process of beekeeping, also reflect an important culture with their ancient hives, documents, beekeeping materials, and historical antiquities. The contribution of bees to the sustainability of natural life is very important and has a history of 100 million years. The importance of bees and their by-products is increasing day by day, and the demand for the beekeeping industry as alternative income determines the emergence of new products and activities. Based on its health properties, apitherapy is the basis of activities such as api-air and api-diet. In natural regions (i.e., mountainous areas, forests) where beekeeping is carried out, people’s tradition, food culture, and healthy lifestyle attract society’s attention. In this context, api-tourist activity appears as a new phenomenon. In this article, the existing literature was scanned to create a resource about these new fields triggered by the beekeeping sector.